ENTREES
GRUYERE, ARUGULA & PROSCIUTTO STUFFED CHICKEN BREAST
Caramelized Shallot Pan Sauce
LAMB CHOPS
Sweet & Russet Potato Gratin, Red Wine Demi-Glace
PECAN ENCRUSTED CHICKEN BREAST
Bourbon Maple Mustard Sauce or Dijon Cream
HERBED MUSHROOM & PARMESAN
Stuffed Chicken Breast
BRAISED BEEF SHORTRIBS
Slow Roasted in Red Wine, Thyme, Garlic
WILD MUSHROOM RAVIOLI
Porcini Cream Sauce
EGGPLANT ROLLATINI
Rolled with Three-Cheese Blend, Marinara, Encrusted with Panko Parmesan
FILET MIGNON
Cabernet Demi-Glace
PETITE FILET MIGNON & CRAB CAKE
Thyme Au Jus, Lemon Dill Sauce
PETITE FILET MIGNON & LOCAL SHRIMP
Steak au Poivre
PAN-SEARED COBIA
Gremolata, Citrus Beurre Blanc or Tomato Butter
SHRIMP & GRITS
Charleston Tomato Gravy
SIDES
Saffron Arborio Rice, Blackened Vegetables, Tofu
SEASONAL
2 Sides Per Entrée
Seasonal Roasted Vegetables
Oven Roasted Asparagus with Parmesan & Lemon Zest
Broccoli Parmesan
Roasted Broccolini
Seasonal Roasted Vegetables
Sautéed Green Beans with Bacon & Onion
or Mushrooms & Shallot
Southern Vegetable Succotash
Traditional or Vegetarian Collards
Herb Roasted Baby Red, Fingerling, Garlic Mashed
or Au Gratin Potatoes
Pimento Cheese or Carolina Stone Ground Grits
Charleston Red Rice Pilaf
Champagne Risotto
Three-Cheese Macaroni & Cheese
Fresh Baked Dinner Rolls & Herb Butter
Fresh Baked Corn Bread or Biscuits with Honey Butter
